Harold Dieterle, the Season 1 winner of Top Chef and owner of two successful New York restaurants with a third on the way, is a badass chef. His first venture, Perilla, is a Greenwich Village stalwart that’s been dishing out duck meatballs for years. At nearby Kin Shop, he’s doing Thai food with big flavors (think oyster and pork salad, super spicy duck larb).
In the past few weeks, Chef Dieterle has introduced a new facet of Kin Shop: Monday Night Crab Dinners. These four-course dinners feature the crustacean in different rotating dishes — right now they include Fried Jonah Crab Claw and She-Crab Coconut Milk Soup.
Since we can’t try the food he’s working on for his new Williamsburg foray, the Marrow, we did the next best thing by scoring this Miang of Peekytoe Crab recipe so that you can create your own crab dinner.
Miang of Peekytoe Crab with pomelo, fried garlic, betel leaf, ginger vinaigrette, and chili jam
¼ cup lime juice, fresh squeezed
1 tsp. ginger, peeled and chopped
1 tbsp. fish sauce
2 tbsp. soy oil or other neutral oil
Add the lime juice, ginger, fish
sauce, salt, and pepper into a blender. Blend the contents on high while
slowly adding the oil to make an emulsion. Strain the vinaigrette two
times through a chinois or
fine sieve and reserve for later.
6 cloves garlic, minced
1 cup soy oil, or other neutral oil
Salt to taste
Place the oil in a small saucepan on
low heat until it reaches 275F. Add the garlic and cook until golden
brown, stirring every once in a while to keep it from burning. Remove
the garlic from the pan with
a slotted spoon and place the garlic on paper towel. Season the fried
garlic with salt.
1 tbsp. ginger, peeled and chopped
1 tbsp. garlic, minced
1 tbsp. lemongrass, minced with rough outer skins removed
1 tbsp. shallot, minced
12 Thai chilis, seeded
2 cups soy oil, or other neutral oil
1 tbsp. palm sugar
1 tbsp. fish sauce
1 tbsp. tamarind paste
1 tsp. lime juice
1 tsp. fermented shrimp paste
Place the oil in a small saucepan and
heat the oil to 300F. Fry the ginger, garlic, shallot, lemongrass, and
red chilis in oil until they are golden brown. Remove them from the oil
with a slotted spoon
and place on a paper towel. Place the fermented shrimp paste in
aluminum foil and cook in a pan over medium heat, until the paste dries
out. Separately, in a blender place the fried ingredients with the
shrimp paste, tamarind, palm sugar, lime juice, and
fish sauce. Puree all ingredients until smooth.
Note: This is more then you will need for
the recipe, but is a great condiment that will last up to two weeks in
an air tight container.
12 ounces fresh peekytoe crab meat
1 tbsp. shallots, minced
1 tbsp. chives, sliced
2 tbsp. pomelo, segmented and shredded
Salt and pepper to taste
24 leaves, betel/shiso/nasturtium
Place the crab, shallots, pomelo, and
chives in a small mixing bowl and season with salt and pepper. Dress the
mixture generously with the ginger vinaigrette. Marinate the crab in
the fridge for up to
Lay 4 leaves on each plate and place 1
teaspoon of chili jam on each leave. Top with marinated crab and
garnish the top of each wrap with fried garlic.